Best Smoked Salmon And Caviar Salad Recipes

GREEN SALAD WITH CAVIAR AND SMOKED SALMON

Green Salad with Caviar and Smoked Salmon image

Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/4 cup chilled whipping cream
3 tablespoons chopped fresh chives or green onion tops
1 1/2 teaspoons prepared white horseradish
2 tablespoons plus 4 teaspoons caviar
4 6x5-inch thin slices smoked salmon (about 6 ounces)
5 cups (packed) mixed baby greens
3 1/2 tablespoons olive oil
1 tablespoon fresh lime juice

Steps:

Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.

SMOKED SALMON AND CAVIAR SALAD

Smoked Salmon and Caviar Salad image

This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.

Provided by Annetty

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 kg kipfler potatoes
1 tablespoon olive oil
500 g fresh asparagus, trimmed
400 g smoked salmon, sliced
100 g mesclun or 100 g any other mixed salad greens
25 g red caviar
1 avocado
1/2 cup sour cream
1 tablespoon fresh dill
2 tablespoons lime juice

Steps:

Boil, steam or microwave potatoes until just tender; drain.
Preheat oven to very hot.
Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
Cut salmon into strips.
AVOCADO PUREE.
Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.

Nutrition Facts : Calories 550.2, Fat 22.7, SaturatedFat 6.6, Cholesterol 72.4, Sodium 918, Carbohydrate 60.4, Fiber 13.5, Sugar 6.5, Protein 29.8

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